While the quinoa is cooling, pour the soy sauce, water, brown sugar, cornstarch, honey vinegar,
ginger and garlic powder into your blender.
In a bowl, combine the syrup, teriyaki sauce, green onions,
ginger and garlic powder; pour half of the marinade over the pork, reserving the rest.
Not exact matches
I ran straight to the kitchen
and started putting making it... It's a shame I reached for the
garlic powder instead of the
ginger powder??
6 cloves
garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4 shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Turn off the heat, remove the ingredients to a blender,
and to the hot skillet add the turmeric, curry
powder, onion
powder,
garlic powder and ginger powder.
Specifically, that's 1/2 teaspoon each of salt,
garlic powder,
and ground
ginger,
and 1 teaspoon of paprika.
Then add green chili paste, roasted cumin
powder, black pepper
powder and mix with
ginger garlic paste
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded
and minced 3 cloves
garlic, minced 2 teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained
and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
Mix the cumin, curry
powder, salt,
garlic powder,
ginger,
and cayenne in a medium bowl.
In a small bowl, combine the brown sugar, salt,
powdered ginger, cinnamon,
garlic, cloves, black pepper,
and crushed red pepper.
Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled
and large dice1 yellow onion diced1 clove
garlic smushed1 apple cored & rough chopped2 tbsp madras curry
powder * 1 tsp cinnamon1 tsp
ginger fresh or powdered1 can...
1/3 -1 / 2 lbs Shrimp (raw
and chopped) 1/4 tsp
garlic powder 1/4 tsp
ginger powder 1 tsp salt 1 tsp sesame oil 1 tsp soy sauce 1 egg salt
and pepper to taste
1 pound mustard greens, trimmed
and washed (8 packed cups chopped) 1 pound spinach, trimmed
and washed (4 packed cups chopped) 1 large yellow or red onion, peeled
and roughly chopped (1 1/2 cups) 1 2 - inch piece
ginger, peeled
and chopped 10 - 15 cloves
garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander
powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic,
garlic powder or 1 large
garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground
ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons parsley, chopped
In keeping with my healthy sandwich / pita idea, I decided to use ground chicken breast to make the curry - spiced chicken patties because it's really lean
and takes on whatever flavors you throw at it, in this case:
garlic,
ginger, onion, jalapeno, scallions, curry
powder,
and other spices.
1 small red or yellow onion, peeled
and cut into 4 pieces 1 2 - inch piece
ginger, peeled
and coarsely chopped 5 cloves
garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Flavour Mix Sachet: Flavour Enhancers (621, 635, 631), Soy Sauce
Powder (Contains Soy
and Wheat), Mineral Salt (508), Flavours (Contains Wheat
and Soy), Onion
Powder, Sugar,
Ginger, Iodised Salt,
Garlic Powder, Colour (Caramel I), Vegetable Fat (Antioxidant (320)-RRB-, Food Acid (Citric).
Drizzle squash with olive oil, minced fresh rosemary
and ginger, 1/4 tsp
garlic powder, salt
and pepper to taste.
This time, I flavored hamburger patties with garam masala,
ginger garlic paste, turmeric
and red chili
powder.
Every cook has their own recipe, making the taste vary slightly from person to person;
and while the variety of spices are endless, the most commonly used in yellow curry are coriander, cumin, mustard, chili
powder,
ginger,
garlic, cardamom, cinnamon,
and tumeric — giving the curry it's yellow color.
Add
garlic /
ginger paste, cook for about 30 seconds then add curry
powder and chili
powder mix
and fry briefly.
Cut chicken into cubes
and apply hung curd,
ginger garlic paste, salt, red chilli -
powder (1 tsp), garam masala
powder and marinate for about 3 - 4 hours or preferably overnight.
Make the burger - In a large bowl, use your hands to mix together the vegan beef, green onion, molasses,
ginger paste, soy sauce, vegan liquid smoke, onion
powder,
and garlic until blended.
If using
powdered garlic /
ginger mix, add a teaspoon of water
and mix well, if using fresh, grind both into a paste.
Reduce heat
and add asafetida
powder, red chilly
powder, turmeric
powder, salt
and chopped onion,
ginger and garlic in it.
In a small bowl, combine the
garlic powder,
ginger, thyme
and 1/4 teaspoon pepper.
The picture below shows the chopped fruit
and veggies coated with lime juice, apple cider vinegar,
and spiced with curry, cinnamon,
garlic powder,
and fresh
ginger.
Add grated onion - tomato, crushed
garlic -
ginger, turmeric
powder, sprouted lentils, beans, grain
and about 3 cups of water in a pressure cooker
and cook for 5 - 6 whistles.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground
ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons finely chopped parsley
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight
and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Mix together hung yogurt, red chilli
powder, garam masala
powder, kasoori methi,
ginger paste,
garlic paste
and salt
and mix well.Cut the stems of the mushrooms
and add to the yogurt mixture along with onion
and red bellpeper.
250 g peeled potatoes 1 large zucchini, cleaned
and cut into pieces 1 clove of
garlic, peeled
and cut into halves 2 - 3 cm fresh
ginger root, peeled
and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened
and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened
and unflavoured oat milk 50 - 60 g vegan ham, chopped
In a pot on the stove turn on the heat to medium
and add the onion, tomato sauce, diced tomatoes, minced
garlic cloves,
ginger, curry
powder, turmeric, garam masala, paprika, salt
and pepper.
Ingredients: coriander seeds, cumin seeds, peppercorns, whole dried chiles, cloves, cardamom, fenugreek seeds, cinnamon, carom seeds,
ginger powder,
garlic powder, turmeric,
and paprika.
We handcraft this blend from mild green chile
powder, lemongrass, shallots, salt,
garlic, onion, Lampong peppercorns, galangal root,
ginger, makrut lime leaves, red Thai chilies
and citric acid.
Add the remaining mango,
garlic, curry
powder, allspice, paprika,
ginger, Tabasco sauce
and vegetable broth.
Ingredients: Fish fillet (skinless
and boneless)-- 8 - 12 pieces or 1 Pomfret 1/2 tsp Turmeric
Powder 1 tsp Black Pepper freshly grounded 1 tsp
Ginger -
Garlic Paste 3 tsp Lime...
Add
garlic,
ginger, garam masala, curry
powder and jalapeno.
Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of sliced lemongrass, two cloves of minced
garlic,
and one teaspoon each of turmeric, curry,
ginger powder,
and cumin.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled
and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled
and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon
ginger 1/2 teaspoon
garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled
and cut into small cubes 1 can chickpeas 1 cup spinach, washed
and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
It will complement cumin, chili
powder,
ginger,
garlic,
and tamarind.
I used minced
garlic and powdered ginger.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp
garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes
and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
In the Chicken add Yogurt, red chilli
powder, all spice
powder,
ginger garlic paste, black pepper
powder, tandoori masala
powder and orange food colour marinate in the refrigerator for 2 - 3 hours.
Add
ginger garlic paste, red chilly
powder, coriander
powder, cumin
powder, salt
and fry for 2 to 3 minutes on low flame.
when you say ground
ginger and garlic do you mean the
powder or fresh?
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated
ginger 3 cloves
garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled
and chopped 1 + 1/2 teaspoons curry
powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Add in the
garlic,
ginger, curry
powder, crushed red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf
and 1 teaspoon of the salt.